SWEET NAPA CABBAGE WITH PASTA
Provided by Food Network
Categories side-dish
Time 20m
Yield 2 generous servings
Number Of Ingredients 7
Steps:
- In a non-stick frying pan or a wok, heat oil until smoking. Add the onions and cook until softened, about 4 minutes. Add eggplant and cook for 4 more minutes. Add the cabbage, tomatoes and Herbes de Provence and simmer for 5 minutes. Toss with angel hair pasta and season to taste.
HOMEMADE SAUSAGE WITH PASTA
Provided by Food Network
Time 45m
Yield 4 to 6 portions
Number Of Ingredients 15
Steps:
- Clean and wash the broccoli rabe. Bring 2 quarts of water to a boil, add 1 teaspoon salt and put the broccoli rabe in to cook for 4 to 5 minutes. Strain the broccoli rabe and submerge in cold
- MICHAEL'S PLACE SHOW #ML1B16
- water to cool quickly. Drain the rabe. Place the sausage links in a skillet and begin to brown slowly, over low heat, partially covered with a lid. They should cook in about 20 minutes. Put 6 quarts of water in a pot to cook the pasta. Bring the water to a boil and add 2 tablespoon of salt. Add the pasta and cook according to package directions. When the pasta is nearly cooked add the rabe to the sausage along with the red pepper flakes. Toss the rabe and sausage together and cover the pan again. Drain the pasta, reserving 1 cup of the cooking water, and put the pasta back into the pot along with the olive oil Set it over low heat and cook for a moment before pouring the pasta into a serving bowl. Top with the sausage and rabe and plenty of grated cheese and ground black pepper. The reserved water may be used to moisten the dish if necessary.
- Trim the meat of all gristle but remember to not trim too much fat as the mixture should be approximately 80 percent lean to 20 percent fat. Cut the meat into chunks and pass through a meat grinder using the largest die. Pass the meat through again, this time using the medium die. Pass the sausage meat through one more time on this medium die. In a large bowl mix the ground meat with the water, salt, pepper, fennel seed, cheese and parsley. Wash the casing well under cold running water and allow water to run through the casing so that any holes may be detected. Fit the grinder with the sausage stuffing attachment and place the casing over the stuffing tube by feeding it on and bunching it up on the tube.. Place the meat in the hopper on top and begin to push the sausage meat down into the hopper so that it begins to feed into the casing. As the meat feeds into the casing, allow the casing to slide into your open hand. Catch the stuffed sausage as it comes out of the machine. Go at a slow and steady pace so that the sausage is fully, evenly, stuffed and without air pockets. To make individual links, twist the sausage every few inches as it is stuffed and let the finished ring of sausage lay on the work space as you finish the process. Continue until the meat is finished. Keep refrigerated and use with in one week or freeze for later use.
- Yield: approximately 5 pounds finished sausage
- c. Michael Lomonaco 1997
ASIAN CHICKEN SLAW WITH PASTA
Provided by Food Network
Time 1h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Add the pasta to the boiling water and cook until it is tender but still firm to the bite, about 3 to 4 minutes. Drain the pasta and rinse it under cold water to cool it completely. Drain the pasta again, pat it dry and add it to the mixing bowl.
- Finely shred the cabbage and grate or finely chop the carrots. Roll the basil leaves up into tight cylinders and cut across them to create fine shreds and add them to the mixing bowl. Toss the salad with the dressing and adjust the seasoning if necessary.
FIVE INGREDIENT PASTA TOSS
Pasta is tossed with white beans, roasted tomatoes, fresh basil, and a garlic infused olive oil. Serve with crusty bread to soak up the sauce and any leftover garlic olive oil. This isn't a hot pasta dish so it's perfect for summer.
Provided by elsaw
Categories World Cuisine Recipes European Italian
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Combine the olive oil and garlic in a small bowl. Set aside.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
- Place the pasta, beans, tomatoes, basil, and 2 tablespoons of the garlic olive oil in a large bowl; toss gently until combined. Serve the remaining olive oil at the table to drizzle over individual servings.
Nutrition Facts : Calories 428.5 calories, Carbohydrate 63.7 g, Fat 15.8 g, Fiber 8 g, Protein 14.6 g, SaturatedFat 2.2 g, Sodium 662.4 mg, Sugar 5.3 g
TORTELLINI IN CREAMY ROSé SAUCE
Make this delicious Tortellini in Creamy Rosé Sauce with refrigerated cheese tortellini and a blend of broth and spaghetti sauce. This ultra-creamy tortellini dish only takes 35 minutes from start to finish.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings, 1-1/4 cups each
Number Of Ingredients 10
Steps:
- Mix cream cheese spread and milk until blended.
- Heat oil in large skillet on medium heat. Add onions and garlic; cook and stir 5 min. or until onions are crisp-tender. Stir in broth and pasta sauce. Bring to boil.
- Add pasta; stir. Cover; cook on medium heat 5 min., stirring occasionally. Add cream cheese mixture; cook and stir 3 to 5 min. or until heated through. Cover; cook 5 min. or until pasta is tender, stirring occasionally.
- Stir in spinach; cook, covered, 1 min. or just until wilted. Top with Parmesan.
Nutrition Facts : Calories 370, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 50 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 16 g
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